Wednesday, 24 March 2010

Mushroom quinoa with goat's cheese

At a loss of what to make for lunch, I had to resort to re-creating a thing I had last night, which was mushrooms with melted goat's cheese on top. Anyway, it worked out quite well, with the addition of some quinoa to bolster it all up a bit. I didn't use garlic for this recipe because I didn't feel like eating it, but you can if you like. Sorry, crap photo again (although my manicure looks pretty good) but it was v tasty.

So, for one robust, practically carb-free lunch you will need:

1 handful of interesting mushrooms (I used shitake), roughly chopped

1 bunch parsley

1 shallot, chopped

butter

a round of goat's cheese

about 40g quinoa

1 Boil up the quinoa in some salted water for 15 minutes

2 melt a knob of butter in a frying pan and cook the shallot gently for about 10 minutes, then add the mushrooms and cook until soft

3 drain the quinoa and throw in with the mushrooms. Snip or chop in some parsley and stir round. Season.

4 Turn it out in to a small gratin dish and place disks of goat's cheese on top. I cut mine too thin and they dissolved in a boring way. I reckon you should aim for disks about 1 cm thick.